Easy Parmesan Chive Drop Biscuits Recipes

EASY PARMESAN BISCUITS

Steps:

• Preheat oven to 400°. Dip both sides of biscuits into melted butter, then into cheese. Place 1 in. apart in a well-greased 9-in. round pan. Bake until golden brown, 8-11 minutes. Serve warm.

PARMESAN HERB DROP BISCUITS

Steps:

• Preheat the oven to 400 degrees F and prepare a baking sheet with parchment paper.
• Put the flour, baking powder, salt and garlic powder in a food processor and pulse a few times to combine. Add the cold butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.)
• Add the Parmesan, parsley, oregano and thyme. Drizzle in the milk and pulse (or stir in with a wooden spoon) until the mixture has just turned into a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
• Using 2 large spoons, drop 1/2-cup sized balls of dough onto the prepared baking sheet. This will make 6 generously sized biscuits.
• Bake until golden brown, about 20 minutes, depending on your oven. Brush the warm biscuits with the melted butter. Enjoy!

CHEESY DROP BISCUITS

Steps:

• In a large bowl, combine the first five ingredients. Add cheeses. , In a small bowl, combine buttermilk and oil. Stir into dry ingredients just until moistened. Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Sprinkle with additional Parmesan cheese if desired. , Bake at 450° for 10-12 minutes or until golden brown. Serve warm.

DROP BISCUITS

Steps:

• Place a rack in the center of your oven and preheat to 450 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Dice the butter into small pieces and place it in the freezer while you prepare the other ingredients.
• In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. (If adding any herbs, garlic powder, or black pepper, do it here.)
• Scatter the cold butter pieces over the top. With a pastry blender (or my favorite, your fingers), cut in the butter until the mixture resembles coarse crumbs. Some pieces may be the size of small pebbles and others as large as peas.
• In a separate bowl or large measuring cup, whisk together the milk, Greek yogurt, and honey until smoothly combined. Pour the milk mixture into the dry ingredients a little at a time, stirring lightly between additions. (If adding cheese, add it slowly as you add the milk.) Stop stirring as soon as the dough holds together. It will be very moist and seem wet.
• Drop the batter by spoonfuls onto a cookie sheet. I like to use a muffin scoop for this-you'll have 9 large or 12(ish) more moderately sized biscuits total. Bake for 10 to 13 minutes, until the tops are golden and spring back lightly when touched. Enjoy warm.

PARMESAN & CHIVE BISCUITS

Steps:

• In a small bowl, combine milk and 2 tablespoons egg; set aside. In another bowl, combine the flour, baking powder, salt and pepper. Cut in butter until mixture resembles coarse crumbs. Stir in milk mixture just until moistened. Stir in chives. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a baking sheet coated with cooking spray. Combine remaining egg and water; brush over biscuits. Sprinkle with cheese. , Bake at 425° for 8-12 minutes or until golden brown. Serve warm.

EASY PARMESAN CHIVE DROP BISCUITS

Steps:

• Mix all ingredients in a medium sized bowl.
• Use a cookie baller or spoon to drop onto a greased cookie sheet (I just spray with Pam).
• Bake at 450 degrees for 8 to 10 minutes.

CHEDDAR BISCUITS WITH CHIVE BUTTER

Steps:

• Beat softened butter, chives, and cayenne pepper together in a bowl until well-combined and smooth.
• Preheat oven to 450 degrees F (230 degrees C).
• Stir flour, baking powder, baking soda, and salt together in a bowl. Cut cold butter into flour mixture with a pastry blender or two knives until mixture resembles oatmeal. Add Cheddar cheese and Parmesan cheese; toss to coat. Stir buttermilk into flour mixture until dough is just-moistened.
• Turn dough out onto a floured work surface and gently knead until dough comes together, about 6 to 8 times. Roll dough into a 9-inch square (1/2 inch thick) with a floured rolling pin. Cut dough lengthwise into 4 strips and crosswise into 6 strips. Place biscuits on a baking sheet and brush tops with beaten egg.
• Bake biscuits in the preheated oven until golden, about 15 minutes. Transfer to a rack and cool until warm, at least 15 minutes. Serve with chive butter.

RED POTATO PARMESAN AND CHIVE DROP BISCUITS #RSC

Steps:

• Place potatoes in medium sauce pan, cover with water, bring to a boil, and cook 10 to 12 minutes or until potatoes are soft; drain. Cover potatoes with cold water, drain again, then mash slightly using a potato masher. Measure 2-cups mashed potatoes. Set aside to completely cool.
• Heat oven to 450°F Spray large cookie sheet with cooking oil spray.
• In a large bowl whisk flour, sugar, baking soda, Ranch seasoning mix, 4 tablespoons parmesan cheese and 3 tablespoons dried chives. Add mashed potatoes and mix gently.
• In a separate large bowl beat eggs, oil and yogurt with a wire whisk; mix dry ingredients into egg mixture in two batches. Do not over stir.
• Drop 1/4 cup dough 1-inch apart onto cookie sheet. In a small dish mix remaining 1 tablespoon each parmesan cheese and chives; sprinkle on biscuits. Bake at 450F for 10 to 11 minutes or until lightly browned.